This recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely.
If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all!
Granola Bars / Cereal
Ingredients
- 3 1/2 cups oats rolled, (if you want bars use steel cut oats so it will stick together better)
- 1 cup almonds raw, sliced
- 1 cup cashews or walnuts or pecans
- 1 cup unsweetened coconut flakes
- 1/2 cup sunflower seeds raw
- 1/2 cup pumpkin seeds raw
- 2 teaspoons cinnamon ground
- 1 1/2 teaspoons ginger ground
- 1/2 teaspoon nutmeg ground
- 6 tablespoons butter unsalted
- 1/2 cup honey
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
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Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
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Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
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Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
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Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
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The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
Recipe Notes
We recommend organic ingredients when feasible.
My son and I both have severe tree nut and peanut allergies, will it make a huge difference to this recipe to leave the nuts out? Is there another substitute?
Thank you!
Hi there. Other readers have added seeds such as pumpkin and sunflower.
This is THE BEST granola recipe I have found – just made another double batch last night! Just wanted to let you know – I added about 3 Tbsp nut butter & used only sunflower seeds (since I was out of nuts) and traded out the nutmeg for allspice…and it turned out fantastic! This BF mommy truly appreciates a great go-to, quick breakfast that nourishes and keeps me feeling full. As a mommy of 7 I appreciate a great recipe that is easy to make and food that keeps my busy family satisfied until the next meal. Thank you!!
Does this granola freeze well? I’m hoping to make a double batch and freeze half.
It does freeze well.
What is the calorie count for each bar.
Hi there. We do not provide the nutrition details on our recipes. Our focus is simply getting people to eat real food and to be less concerned about numbers. This post helps explain our philosphy: https://www.100daysofrealfood.com/healthy-eating-defined/.
Yes, do you have nutritional information on these? Thanks!
Hi there. We do not provide the nutrition details on our recipes. We want people to people to simply eat real food and focus less on numbers. This post helps explain our philosphy: https://www.100daysofrealfood.com/healthy-eating-defined/.
My son has a dairy allergy and can’t have butter. What would you recommend for a substitute in this recipe?
Hi. Coconut oil works well.
Would the coconut oil measurements be the same as the butter?
Yes, it would.
How much is a serving size?
About a 1/2 cup.
Hi,
I definitely want to try this recipe. However we are trying not to use butter or coconut oil as my husband is watching his cholesterol intake. What other healthy substitute we can use?
Thank you!
We’ve not tried it with other oils. I’d go with something very neutral in flavor.